Pecan Free Roasted Beet Hummus with Crudités

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Pecan Free Roasted Beet Hummus with Crudités

That vivid, jewel-toned dip gets its stunning color entirely from roasted beets, and the flavor is earthy, bright, and just a little smoky — nothing artificial, nothing suspicious. Whole-food ingredients like chickpeas, tahini, fresh lemon juice, and a touch of cumin and turmeric do all the heavy lifting here, so you know exactly what's going into every scoop. Roasting the beets low and slow in a foil packet is the real secret, coaxing out their natural sweetness before they get blended into something silky and deeply satisfying. The ice water trick at the end is a small but brilliant move — it loosens the hummus to that perfect creamy, spreadable consistency without diluting the flavor. Paired with crisp carrots, celery, cucumber, and red bell pepper, this platter is as beautiful on the table as it is easy to pull together. It's the kind of snack board that disappears fast, whether you're feeding a crowd or just treating yourself to something genuinely good.

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Ingredients

6 servings

For the hummus

2 medium beets (about 12 oz total), scrubbed
2 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp salt, plus more to taste
2–4 tbsp ice water

For the crudités

2 medium carrots, peeled and cut into sticks
2 stalks celery, cut into sticks
1 medium cucumber, sliced into rounds or spears
1 medium red bell pepper, seeded and sliced

For serving

1 tbsp extra virgin olive oil, for drizzling
1 tbsp fresh parsley, roughly chopped (optional)
¼ tsp smoked paprika (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with 1 tbsp of the olive oil, and wrap tightly into a packet. Set the packet on the baking sheet and roast until the beets are completely tender when pierced through the center with a knife, 45–55 minutes depending on size.
2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap carefully — steam will escape — then rub the skins off with a paper towel or the foil. Roughly chop the beets and set aside to cool slightly.

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